Stir-Fry is great, because it is a one dish meal full of vegetables (my favorite) and a savory sauce!
Here is my Paleo version of a Mandarin Chicken Stir-Fry that is super delicious! The chicken is very juicy and tender, because I used my favorite part of the bird, thighs! I had mine as is, no rice needed, but feel free to add some hot jasmine rice if you like. I added a leafy green salad on the side, because I am a leafy greens gal! 🙂
Grab your wok! A large shallow pan will do if you don’t have a wok!
Paleo Mandarin Orange Chicken Stir-Fry
2 1/2 Pounds of Boneless Chicken Thighs (cut into bite size pieces)
10 oz. of Frozen Baby Asparagus Spears (I used Woodstock brand)
1 Organic Red Bell Pepper (Diced)
5 Green Scallions (green tops only if Low Fodmap) (Thinly sliced)
1 10 oz. Can of Mandarin Oranges (I use Native Forest Here)
1/2 Cup of Coconut Aminos (Here is the brand I use)
2 Tablespoons of Garlic Infused Olive Oil (feel free to use 2 cloves of garlic and regular olive oil)
2 Tablespoons of Honey
1 Tablespoon of Plain Olive Oil
1 Tablespoon of Ginger Juice (I use this kind)
1 1/2 Teaspoons of Sea Salt or Himalayan Pink Salt
1/2 Teaspoon of Black Pepper
In a medium bowl whisk together the coconut aminos, honey and ginger juice. Drain the oranges and set aside.
Heat your wok over high heat. Add two tablespoons of Garlic Infused Olive Oil. Add the chicken thighs, and 1 teaspoon of salt, 1/2 teaspoon of pepper. Stir-fry until the chicken is almost done. Put the chicken in a bowl, and set aside.
Add one tablespoon of regular olive oil to the wok. Then add the asparagus. Stir-fry for two minutes. Add the red peppers and remaining 1/2 teaspoon of sea salt. Stir-fry two more minutes, then add in the scallions.
Add the chicken back to the pan, and pour over the sauce. Gently stir in the mandarin oranges. Cover and simmer for five minutes, or until the asparagus is tender.
Serve it up! Yum!